Super Creamy White Chicken Chili with Seasoned Tots

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• Why I Love This Recipe
• Visual Walk-Through of the Recipe

• Video
• Ratings

White Chicken Chili with Tots: An Essay

You need to be putting tator tots on your white chicken chili. That is the beginning and the end of this persuasive essay.

White chicken chili is already a top ten food for me, and this one is weeknight easy, just a little spicy, extra creamy, and uncluttered.

But when you take the chicken, white beans, green chiles and cumin and oregano wrapped in a blanket of creamy soup and level it up with the crispity golden bite of a perfectly seasoned tot? Oof. Wow. This is peak winter food.

I’ve always been extremely loyal to Sarah’s White Chicken Chili – it’s one of my favorite soups and one that many of you have told me has won you all kinds of awards at chili cookoffs. So the bar is high for white chicken chili here on POY.

But this new white chicken chili has earned its place on the site. It’s easier, there’s just less going on with it, and it’s a bit thicker and maybe even a bit more comfort-food cozy.

White chicken chili with tots. That’s my thesis. The end!

How To Make This Chicken Chili

1

Cook the onions and garlic.

Sauté until they’re nice and golden. The house smells yummy already.

2

Add the spices and green chiles.

Flavor, flavor! Let’s get it going.

3

Add everything else.

Chicken, beans, broth, sour cream, cream, and that little cornstarch slurry! Everybody in the pan to make it nice and creamy and delicious.

4

Simmer till it’s thickened.

Behold the creaminess. It’s next level.

5

You’re Done! Yum.

Top with tots, cilantro and green onion, and hot sauce. A true hungry person masterpiece.

Watch How To Make This Chicken Chili

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Super Creamy White Chicken Chili with Seasoned Tots

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• Author: Lindsay Ostrom
• Total Time: 30 minutes
• Yield: 4-5 servings

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Chicken, white beans, and green chiles folded up in a creamy soup blanket and topped with golden, crispity seasoned tots. WOW. Top combo.

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Ingredients

Units

White Chicken Chili

• 1 tablespoon avocado oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• two 4-ounce cans diced green chiles
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cumin
• 1 teaspoon dried oregano
• one 15-ounce can white beans (I usually use white chili beans or great northern beans)
• 3 cups cooked, shredded chicken (rotisserie chicken is very yummy, or you can just add cooked chicken breast)
• 3 cups chicken broth
• 1/2 cup sour cream
• 1/4 to 1/2 cup heavy cream
• 2 tablespoons cornstarch dissolved in 2 tablespoons water

Toppings

• 1 bag frozen seasoned tator tots
• chopped cilantro and green onion
• hot sauce (I like a few shots of Tabasco on this)

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Instructions

1. Make Your Tots: Follow package directions for a bag of frozen tator tots. The soup doesn’t take too long so I usually like to do this first (they usually take 20-30 minutes).
2. Cook the onions and garlic: Heat the oil in a large Dutch oven. Add onions and garlic; sauté until nice and fragrant, about 5-10 minutes.
3. Add spices: Add green chiles, spices, and salt. Give it a minute to get nice and yummy.
4. Add everything else: Add beans, chicken, broth, sour cream, cream, and cornstarch slurry. Simmer until slightly thickened.
5. You’re Done! Top each bowl of soup with a pile of seasoned tots, some cilantro and green onion, and a shot of hot sauce if you want. Absolute delight. 

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Keywords: white chili, chicken chili, white chicken chili, tater tots

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Three More Favorite Chilis

Sarah’s White Chicken Chili

Slow Cooker Texas Style Chili

Spicy Ancho Turkey Chili

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Roasted Mushroom Sandwich with Horseradish Aioli

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• Why I Love This Recipe
• Visual Walk-Through of the Recipe

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The Mushroom Sandwich That I Can’t Quit

Do I always talk about Ang or do I always talk about Ang?

Really, all my favorite food ideas come from Ang. Texas style chili, chicken wraps, and the famous tortellini soup.

I got a text a few weeks ago from Ang with a photo of her sandwich – like friends do – which was layers of roast beef, arugula, havarti, and horseradish aioli on the caramelized onion focaccia from Trader Joe’s. I spent at least 10 minutes just zoomed in on the photo, examining every saucy detail. Then I went and immediately made one for myself.

I was feeling called to a no-beef-but-still-beefy mushroom version, and it is beyond.

That horseradish aioli is pulled from the old fave portobello French dip recipe (5 star, so good), and the roasty mushrooms, havarti, and arugula create layers of flavor that were just meant to be together. It might be over the top, but I also like a shmear of pesto rosso on the bottom of the focaccia so you can get a little tomatoey brightness in the mix.

Please go sink your teeth into this smushy, saucy, salty and hefty masterpiece. It is a good one.

How To Make This Mushroom Sandwich

1

Roast the mushrooms.

Toss the mushrooms with olive oil and a hefty sprinkle of seasoning (I use Cajun seasoning). Roast ’em up till they’re golden, chewy, and delicious.

2

Make that horseradish sauce.

Oh man, it’s so good. Mix your mayo, garlic, lemon, and horseradish together. Season with salt.

3

Toast and split the bread.

Would highly recommend the caramelized onion focaccia from Trader Joe’s for this one.

4

Layer your sandwich.

My layers: pesto rosso (also from Trader Joe’s, and optional), mushrooms, havarti cheese (melted for funs), arugula, and horseradish sauce on top.

5

You’re Done! Yum.

Devour and enjoy.

Watch How To Make This Mushroom Sandwich

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Roasted Mushroom Sandwich with Horseradish Aioli

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• Author: Lindsay Ostrom
• Total Time: 40 minutes
• Yield: this makes enough mushrooms and sauce for 3-4 sandwiches

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Layers of roasty mushrooms, havarti, lemony arugula, and an easy homemade horseradish aioli make this mushroom sandwich a WINNER. A saucy, salty, hefty masterpiece!

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Ingredients

Units

Roasted Mushrooms

• 16 ounces sliced mushrooms (portobello or white button mushrooms)
• 2 tablespoons avocado oil
• 2 tablespoons Cajun seasoning (if it has salt in it, you may want to add less of it just to make sure the mushrooms don’t get too salty – every brand is different)
• salt and pepper to taste

Horseradish Aioli

• 1/2 cup mayo
• 1 small clove garlic, grated (even half a clove is plenty)
• 1–2 teaspoons horseradish sauce, to taste (I use Boar’s Head)
• 1–2 teaspoons lemon juice, to taste
• salt, to taste

Sandwiches

• Big honking chunk of bread that you really love (I like Trader Joe’s caramelized onion focaccia for this)
• Pesto rosso (optional as a second sauce)
• Havarti cheese slices
• Arugula tossed with olive oil and lemon

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Instructions

1. Roast the mushrooms: Preheat the oven to 450 degrees. Toss the sliced mushrooms with the avocado oil and the seasoning on a sheet pan until well-combined. Roast for 20-25 minutes, until golden brown.
2. Make the horseradish aioli: Mix all the sauce ingredients in a bowl until well-combined. Taste and season.
3. Assemble the sandwiches: Toast the bread for the last few minutes on the pan with the mushrooms. Split the bread, spread with pesto rosso, roasty mushrooms, havarti (pop it in the oven again for a minute if you want it to melt), arugula, and the top piece of bread shmeared with the horseradish sauce. OH MY WORD can you even? This is so good.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Sandwich
• Method: No-cook
• Cuisine: American

Keywords: mushroom recipe, mushroom sandwich, focaccia sandwich, vegetarian sandwich

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Three More Favorite Handhelds

Sun-Dried Tomato Focaccia Sandwich

Instant Pot Italian Beef Sandwiches

Ginger Chicken Meatball Sandos

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